Arabic & Levantine Pantry Guide
Luncheon Meat (Beef & Chicken): The Pantry Classic for Fried Eggs and Sandwiches
Luncheon meat is finely minced, lightly spiced beef or chicken cooked in sealed tins, found in nearly every Middle Eastern pantry. Ready to slice cold into sandwiches, grate over cheesy flatbreads or pan-fry until crisp with eggs and ghee, it is a go-to favourite for quick breakfasts, Ramadan suhoor and picnics.
Sizzled with Eggs in Ghee: A Breakfast and Suhoor Staple
Across Syria, Lebanon, Palestine, Jordan, Egypt and Iraq, a tin of beef or chicken luncheon meat is the ultimate standby for hearty morning meals. The most popular way to cook it is to slice or dice the loaf, sear it in a skillet with a spoonful of ghee or butter until the edges turn golden and crisp, then crack in fresh eggs and finish with cracked black pepper or mild Aleppo pepper flakes to scoop up with warm pita bread.
In Sandwiches, Wraps and Grated Over Manakish
Straight from the tin, chilled slices of luncheon meat are layered into crusty samoon rolls or flatbread wraps with spreadable cream cheese, kashkaval, ripe tomatoes and crunchy pickled cucumbers (torshi). Because the loaf has a firm, sliceable texture, cooks also grate it coarsely on a box grater and scatter it with yellow kashkaval cheese over baked manakish flatbreads, savoury pastries and quick skillet potatoes.
Choosing Between Beef and Chicken Luncheon
Beef luncheon meat offers a deeper colour and a richer, savoury bite that shines when pan-fried until caramelised. Chicken luncheon meat has a lighter, milder flavour and an extra-smooth texture favoured for cold lunchbox sandwiches and melted cheese toasties. Cans come in various sizes; details are listed on the product page.
